Home > Recipes > Soup > Braised Chicken with Potatoes and Carrots
  • Gluten Free
  • Nut Free

Braised Chicken with Potatoes and Carrots

Succulent and juicy chicken pieces, velvety smooth potatoes, tender onions, and hearty carrots. It doesn’t get more comforting than this Braised Chicken with potatoes and carrots soup. This simple yet satisfying and flavorful meal is sure to be a hit with both kids and adults. 


We’re all fans of one-pot meals, especially when they result in a dish that is delicious and comforting. This Braised Chicken with potatoes and carrots soup is just that.

The tender moist chicken thighs and veggies all come together in one, nutritious pot that’s full of flavor. It’s easy to make and only requires a handful of ingredients. It’s the perfect recipe to add to your list of favorite soups. The braised chicken and potato soup does not disappoint.

What is braising? 

The word braising comes from the French word “braiser”.  Braising is a combination-cooking method in which the meat is first browned, fried, or seared at a high temperature until golden brown and then cooked at a low temperature in a covered pan in the cooking liquid. 

The result is a flavorful and aromatic dish from the accumulated juices and browned bits from the meat.  The braised meat is usually fork-tender from the simmering and moisture from the covered pot. 

Why do you need this soup in your life? ASAP.

It is the perfect comfort food: I can’t really explain to you how much of a comfort meal this truly is. Once you take a spoonful, you’ll know exactly what I’m talking about.

It is healthy: We’re always looking for nutritious meals for our families, right? This chicken carrots and potatoes recipe has all the flavor without any processed junk. Fresh ingredients for a hearty meal. 

It’s low-maintenance: The whole dish uses one pot and 6 ingredients. No pile of dishes waiting for you when you’re done eating. Need I say more?

It’s an easy dinner staple: The cozy dish made with tender potatoes, nutritious carrots, and protein-rich chicken thighs is a great recipe for an easy and healthy dinner.

Key Ingredients

braised chicken and potatoes recipe ingredients, potatoes, onions, tomato paste, chicken, pepper, salt, butter, carrots, and water.
  • Chicken pieces: I used chicken thighs as both the bones and the skin contribute to the richness of the sauce and bring out maximum flavor.
  • Potatoes: Use Yukon potatoes if you can. They are very versatile and take on a creamy texture from being slow-cooked in the braising liquid.
  • Medium onion: Adds moisture to the soup, has a savory taste, and takes the soup from good to great. 
  • Carrots: Sweet carrots add a vibrant color to this recipe and when combined with other ingredients turn this into a smooth, rich, and tasty soup. 
  • Unsalted butter: Helps bring out the real, natural flavor of the ingredients. 
  • Salt & pepper: For flavor and to balance the dish. 
  • Tomato paste: It’s used to thicken the sauce and add flavor to the soup.

You’ll also need just enough cold water to cover the ingredients

Find the full printable recipe with specific measurements below.

How to make the Braised Chicken, Carrots, and Potatoes recipe

Step 1: Prep the vegetables

Wash, peel, and grate carrots, chop onions, wash, peel, and cut potatoes into ½-inch pieces.

Step 2: Prep and braise the chicken

Pat the chicken thighs dry with a paper towel. In an iron-cast pot on medium-high heat melt butter and add chicken pieces to the butter then season chicken with 1/4 teaspoon salt and 1/4 teaspoon of black pepper and sear chicken pieces.


Step 3: Finish off chicken

Once the outside of the chicken is golden brown take it out of the pot and set aside.

Step 4: Saute potatoes 

Put potatoes into the same pot where the chicken was and sear with the brown bits from the bottom of the pot. Stir until the potatoes begin to turn golden.

chopped yellow potato in a soup pot.

Step 5: Place chicken and onion into the pot 

Transfer browned chicken back to the pot with potatoes and place onion in the pot as well. Sear for 2 minutes, stirring often.


Step 6: Add carrots and tomato paste

Add in grated carrot and stir in tomato paste.


Step 7: Add water and slow cook 

Fill the pot with water, just enough to cover the potato and chicken. Then put on low heat (use the lowest heat) add salt, and pepper to taste, add the water, and close with a tight lid then slow cook for an hour.


Step 8: Serve and enjoy!

Transfer the tender chicken and vegetables to individual bowls, serve right away, and enjoy!


Expert Tips

  • Turn up the heat. When you sear the chicken, make sure you have the heat on at least medium-high just until the outside is browned. This ensures optimal flavor.
  • If you don’t have an iron-cast pot, just a regular large sauce pot will work too. 
  • Use the veggies you have on hand.  The great thing about this recipe is it’s a complete meal as-is, but feel free to add in other vegetables that you may have in your fridge like celery or tomatoes.
  • Cook to your consistency. I love how this soup is light. But if your favorite way to enjoy soup is with a thicker consistency, you can totally add in corn starch.

How to store the leftover Braised chicken and potatoes dish

  • Store the completely cool soup in an airtight container in the refrigerator for 2-3 days. 
  • You can freeze the soup for about 3 months but the starchy potatoes absorb the soup’s liquid, turning them mushy. In that case, you can store them for weeks rather than months or if you want to prepare this hearty soup to eat in the future make it without potatoes then add them when you’re ready to enjoy it.

Recipe FAQs

Can l use chicken breasts for this recipe? 

Yes, you can. I used chicken thighs because they tend to be significantly more tender than chicken breasts. Feel free to try this recipe with bone-in skin-on chicken drumsticks, chicken legs, or chicken wings.

What can l serve with this dish? 

While this whole dish is a complete meal as is with the combination of meat and veggies, you can have it with warm crusty bread or add a green salad on the side. 

Can l add other vegetables to the dish?

Yes, you can add other vegetables to the mix such as mushrooms, green beans, celery, or tomatoes. 


Other chicken recipes you can make: 

Chicken is a great source of protein. Here are some more chicken recipes you can make:

More Chicken Recipes to Try

If you tried this Braised Chicken with Potatoes and carrots or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!


Braised Chicken with Potatoes and Carrots

All in one pot Stove Top Chicken Soup with Vegetables simmers away while you get some work done around the house.
No ratings yet
Rate Print Save Pin
Course: Dinner, Lunch, Main Course
Cuisine: Meat Dishes, Russian, Soup
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 1 hour 30 minutes
Calories: 539kcal
Author: Marina Rizhkov



  • 1 Tbsp unsalted butter
  • 2 lb chicken thighs, you can mix breasts & thighs, with bones or boneless
  • 1 onion, chopped
  • 4 Yukon potatoes, peeled & cut
  • 1 carrot, grated
  • salt, to taste
  • black pepper, to taste
  • 1 Tbsp tomato paste
  • 4 quarts water, depending on your pot, you need just enough to cover the ingredients


  • In an iron-cast pot melt the butter. (if you don’t have an iron-cast pot, just a regular one will work too).
    1 Tbsp unsalted butter
  • Add chicken pieces to the butter with ¼ teaspoon of salt and ¼ teaspoon of black pepper. On medium-high heat sear chicken pieces, just until the outside of the chicken is browned up.
    2 lb chicken thighs,, black pepper,, salt,
  • Take out the chicken from the pot. Put potatoes into the pot and sear just until it starts beginning to golden.
    4 Yukon potatoes,
  • Transfer chicken back to the pot with potatoes.
  • Add in chopped onion and sear for 2 minutes, stirring often.
    1 onion,
  • Add in grated carrot, and stir in tomato paste.
    1 carrot,, 1 Tbsp tomato paste
  • Fill pot with water, just enough to cover the potato and chicken.
    4 quarts water,
  • Put on lowest heat, salt, and pepper to taste the water and close with a tight lid.
    salt,, black pepper,
  • Slow cook for an hour.
  • Better to serve right away, enjoy!


  • For best results use a cast iron soup pot. 
  • Beef can also be used, but require a longer cooking time.


Calories: 539kcal | Carbohydrates: 28g | Protein: 33g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 221mg | Potassium: 1049mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2302IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 2mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating